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Chickpea and Zucchini Salad
Rinse the chickpeas thoroughly in water and drain. If using frozen peas, defrost in the microwave or under hot water. Mix peas, chickpeas, thinly sliced zucchini, and thinly sliced red onion in a bowl.
Wash and dry the frisée, then tear into bite-sized pieces and add to the salad bowl.
Juice the lemon into a small bowl, then whisk in the olive oil and mustard. The dressing should be smooth and creamy. Add salt and pepper to taste. Adjust amounts of mustard and oil as necessary. Pour dressing over the salad and toss to coat. Add goat cheese and toss.